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Typical dishes ! 

Typical dishes !  . Typical dishes of : Pietramontecorvino!!!!!. Cicatill chi rap To make the pasta(cavatelli) : flour , eggs , water. Dressing :

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Typical dishes ! 

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  1. Typicaldishes! 

  2. Typicaldishes of : Pietramontecorvino!!!!!

  3. Cicatill chi rap To make the pasta(cavatelli) : flour, eggs, water. Dressing: In a frying pan stir- fry bacon bits with olive oil and pinch of groundred hot chili pepper. In a pot full of salted water, boilturnips, aftercooking for 5 minutes, add the cavatelli and complete cooking time. Drain the pasta and turnips in a colander. Addfried bacon bits, mix and the dishis ready to be eaten.

  4. A CIAVDELL : Stalebread , eggs, tomatoes, olive oil, onion, porkskin or bacon. Procedure: Stir- fryporkskin bits adding water and choppedonion, addtomatoes and thenaddeggs.Letcooktillsteaming hot. Lay on top of stalebread.

  5. I PUPRAT: Cookedwine, honey, flour, sugar, eggs, butter and milk.

  6. TYPICAL DISHES OF: CASTELNUOVO

  7. CICATIL CU SUG D SAUCICH: Flour, eggs, water, a pinch of salt. Sauce: olive oil, garlic, tomatoes, liversausage.

  8. U PAN COTT Procedure : prepareleaf green stock, addstalebread and leave to soak. Drain and dress with olive oil.

  9. I CASCIATELL: sugar, flour, olive oil, eggs. Procedure: mix the ingredients to formdough. Roll out dough and fill with ricotta cheese. Boiledrice and lemongrind.

  10. TYPICAL DISHES OF: San marco la catola

  11. CICATIL CU RAGU’: Flour, eggs, water, salt. Ragù : olive oil, garlicand tomatoessauce.

  12. TYPICAL DISHES OF: Lucera

  13. MUSTACCIOL: Sugar, flour, milk, olive oil, sweetcocoa, cooked wine , candiedfruit, almonds.

  14. Mbrijachill: Flour, olive oil, sugar, whitewine. Procedure: mix sugar,flour and olive oil, addwhitewineuntil the mixtureissolidbut soft. Leaveaside for abouthalfan hour. Rolldough in strips . Shapeinto small donuts. Bake in oven, 180° for about 30 minutes.

  15. MENL ATTRRAT Procedure: meltchocolate in a small double boiler pot, addalmonds and mix tillcompletelycovered. Spoon out from potforming clusters placing the clusters on a flatsurface. Let dry.

  16. TYPICAL DISHES OF: Motta Montecorvino!!

  17. U SPZZAT: Lamb meat, chicory, eggs. Procedure: Cook lambmeat in a potadding 2 spoonfuls of olive oil for abouthalf an hour; add the chicory and letcook. Add in egg and the dishis ready to be served.

  18. I FACIOL KA COTC: Porkskin, beans. Procedure :cookbeans in a claypot with water. Half way throughcooking time addporkskincut up in strips. Add some salt and a spoonful of olive oil. The dishis ready to be served.

  19. ARE YOU READY TO EAT?!

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